Chicken Live Pate'
|1 lb||raw chicken livers|
|1/4 c||onion, chopped very fine|
|1/4 c||chopped parsley|
|2 large||eggs, separated|
|2 c||heavy cream|
|1||envelope of unflavored gelatin|
|1/4 c||cold water|
|1 can(s)||condensed consomme' (15 oz.)|
|slices of stuffed olives|
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DirectionsBuzz livers, onion, and parsley in a blender until liquified. Add whole eggs, egg yolks, cream, herbs, salt and pepper. Beat egg whites until stiff. fold into liver mixture.Pour into a greased bread loaf pan. Bake in a pan of water at 350^ for an hour or until knife inserted comes out clean. Wash Loaf pan.Chill in the pan overnight. Invert on a platter.
soften gelatin in 1/4 c. cold water. Bring remaining 1/4 c. water and consomme' to a boil. Stir in soften gelatin until dissolved. Pour about 1/2 c. into bottom of loaf pan, making 1/4" deep. Chill until thick, but not set.Put pate' back into pan, pour rest of consomme'mixture over it. Chill until firm.
To serve, invert on platter. Garnish with sliced olives arranged in a pretty pattern. Serve with parsley, and assorted crackers and cheese.